Tempe is no stranger to the ears of the Indonesian people and foreign people. There are various kinds of tempeh preparations that we can make according to our tastes and needs. In a post a few weeks ago I also shared a recipe for processed tempeh, namely Tempe Mendoan. Because there are so many recipes that can be made from Tempe, then I will try to experiment with various kinds of tempeh preparations starting from today until the next few days. And today's post I will share the recipe for tempe bacem, which you deserve to try.
Tempe Bacem is a dish that is included in the snack category, the taste of this tempe bacem is sweet, and savory, Tempe bacem comes from the Javanese tribe. There are many versions that you can find when you see various kinds of tempe bacem recipes on the internet, ranging from tempeh which is boiled first then fried, or fried first and then boiled, then mixed with the existing spices. However, here I will try to make a tempe bacem recipe according to my taste and of course much more practical and not complicated.
The ingredients needed to make tempe bacem are also not many, namely:
1. 1 large stick of tempe
2. 1 tablespoon coriander powder
3. 1 pecan
4. 2 cloves of red onion
5. 2 cloves of garlic
6. A little tamarind
7. 5 pieces of cayenne pepper
8. A pinch of salt
9. 50 grams of palm sugar
10. 1 tablespoon sweet soy sauce
How to make :
1. Tempe is cut into small pieces or according to taste
2. Fry tempeh on medium heat
3. After dry lift and drain
4. Puree the candlenut, onion, garlic and cayenne pepper
5. Put the tamarind in a plate and mix 3 tablespoons of water into it
6. After that, mix it with one tablespoon of sweet soy sauce into the tamarind solution, stir until blended
7. Put the tamarind solution that has been mixed into the pan, over low heat
8. Combine palm sugar, add a little salt, and add coriander powder
9. Stir until thickened or has become caramel,
10. After it thickens, add the fried tempeh
11. Stir well and turn off the fire
12. Tempe bacem is ready to be enjoyed
